Final Countdown to Christmas!

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Final Countdown to Christmas!

Daily deals!  Countdown to Christmas is still on.  Take advantage of 6 daily deals using our punch cards, get a bottle of Oro or Platino rum on us as our Christmas thank you!

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Montanya Monthly Bartender Series - October 2015

BIN 707 FOODBAR – GRAND JUNCTION, COLORADO

If you ever find yourself in the heart of Colorado wine country, you must pay Bin 707 Foodbar a visit. Started by Josh and Jodi Niernberg, Bin 707 is a chef-driven restaurant designed to feature local first, Colorado second and domestic third.  With the best products and freshest produce available from the Grand Valley, it is the place for Seasonal American fare in Grand Junction.

Bin 707 features an extensive craft cocktail menu and program of almost exclusively Colorado and domestic spirits, and the Niernberg’s have been serving Montanya Platino rum as their house rum since their restaurant opened its doors.

This month, in our Montanya Monthly Bartender Series, we’re highlighting four fabulous bartenders from Bin 707. They share their favorite cocktail recipes, what it takes to be a craft cocktail mixologist and what it’s like to be a part of the Bin 707 family.

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. To see more installments from the Montanya Mixology Series, visit T-Zero Lounge, The Kitchen Denver, Justice Snow’s, or Lounge 5280.**

Amy Kappler

Bar Manager at Bin 707 Foodbar

Years of Bartending Experience:

7 years

What is your favorite rum cocktail?

I typically go straight for the mojito, especially the one we serve at Bin 707 called “The Ernest Hemingway.” The Montanya Platino rum and cucumber is so refreshing. A good mojito is hard to beat. I did make a great drink with Montanya recently – it featured jasmine liqueur, fennel bitters, lemon juice, simple syrup and ginger beer. It was pretty tasty!

What do you wish more people knew about bartenders who develop craft cocktails?

I wish people had a better understanding of how much work and passion actually goes into it. Not only do the drinks take longer to build than a basic vodka soda, but all the ingredients are house-made – at least, they are at Bin 707! House-made bitters, tinctures, shrubs, infusions, syrups, gastriques… takes a lot of time, but it’s completely worth it.

What is your favorite thing about working with Colorado craft spirits?

I love that we have a huge amount of incredible product right in our own backyard. It’s so much better for the economy to support local businesses rather than large conglomerates that have no real ties to us. With all the wonderful produce and landscape Colorado has to offer, the products produced here are not just local, they’re high quality and delicious. We’re very lucky to live in such a place!

Gavin Bistodeau

Bartender at Bin 707 Foodbar

Years of Bartending Experience:

8 years

Who is your hero and greatest inspiration in your work?

I wouldn’t necessarily say I have a hero, though, I am and have been inspired by many of my coworkers over the years. Watching and learning, picking up various approaches – it’s all helped me become a well-rounded bartender. I feel it’s not always about mixing the perfect drink, but understanding what we do and why we do it. I’m the direct outcome of the people who took the time to show me the ropes. I’m very thankful for that and to them.

What is your favorite rum cocktail?

It’s hard to beat a classic mojito on a warm Colorado day. It’s the ultimate patio drink. When I’m feeling tropical, I tend to lean towards the Mai Thai – throw it in a pineapple. Actually, throw any rum concoction in a pineapple, and I’m set.

How do you use Montanya rum in your bar program?

We are fortunate enough to feature Montanya rum as our house rum. Here at Bin 707, we like to source locally first, so I’m constantly reminding guests that the rum they’re enjoying is from a super cool, local distillery. Montanya’s Blanco rum is also featured in our “Ernest Hemingway.” It’s a spin on a mojito with house-made lemon bitters and muddled cucumbers.

What do you wish more people knew about bartenders who develop craft cocktails?

I’m not really sure people truly understand the time that can be spent developing craft cocktails. For many of us, it has become our livelihood. We spend hours studying, dreaming and developing individual components. From bitters to shrubs, to the type of spirit that’ll work best in the drink. There’s a lot of trial and error and it can become very discouraging at times.

Turning that late night concept into a reality can be a lot harder than it seems. Pushing through can be a necessity in distinguishing yourself as a bartender. As they say, the juice is worth the squeeze.

Shaleen Walz

Bartender at Bin 707 Foodbar

Years of Bartending Experience:

7 years bartending, 15 years in the service industry

What is your favorite thing about working with Colorado craft spirits?

I really enjoy learning all that Colorado has to offer in craft spirits and educating people on what we do here in the mountains. Colorado offers many spirits that are made with local products that make it truly unique to the state. From your basic vodka to a full-flavored bitter liqueur, Colorado offers craft spirits that are high quality, locally sourced and a great substitute for your well-known, big box brand spirits.

What do you wish more people knew about bartenders who develop craft cocktails?

Craft cocktails are special in a sense that the cocktail requires a certain “finesse” to execute it properly and (most importantly), consistently. Bartenders constructing craft cocktails are building a cocktail that is made with specific ingredients and concise measurements in order to ensure balance and that perfect flavor that lasts the whole drink through. I’ve always said I make my cocktails with “love” and I believe that craft cocktails require a bartender that takes a lot of pride in what they do.

What’s the most memorable cocktail you have made with Montanya rum?

I recently made a cocktail with Montanya white rum that I called the “Rum-Springer.” It’s a variation of the classic Mint Julep. The “Rum-Springer” features muddled mint, Montanya white rum, ginger liqueur, fresh lemon juice, simple syrup and vanilla bitters. I serve it in a mug with crushed ice and garnished with a mint leaf.

Tammy VanMaurer

Bartender at Bin 707 Foodbar

Years of Bartending Experience:

More than 10 years

What sets your bar program apart from others?

It’s a pleasure to be able to work with others who are passionate about creating a quality dining experience and being able to showcase purely Colorado products. I get to interact with guests who travel to Grand Junction from all over the United States. Colorado and the Western Slope has so much to offer and I’m thrilled to be able to share that through local produce and Colorado crafted beer, wine and spirits. It makes the Bin 707 truly unique.

What’s your favorite rum cocktail?

We’re featuring a brand new Montanya cocktail called “The Bin Fall Spritz” through November.

The Bin Fall Spritz

1.5 oz. Montanya Platino rum

1.5 oz. Rocky Mountain Soda Co.’s Elderberry Soda

0.75 oz. House-made Palisade plum syrup

0.5 oz. Fruitlab jasmine liqueur

2 – 3 Dashes of Fee’s Bros. plum bitters

4 Slices of watermelon radish

Lemon twist

Two “2x2” clear ice “stones”

In a pint glass, add both stones and then ingredients in order:

3 Slices watermelon radish

Lemon twist

Bitters

Rum

Liqueur

Stir for about 45 – 60 seconds to both dilute and texturize. Top with soda and garnish and serve with a stir straw. 

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MONTANYA MONTHLY BARTENDER SERIES - September 2015

ANDREW AMARO OF THE ST. JULIEN HOTEL’S T-ZERO LOUNGE – BOULDER, COLORADO

In this month’s Montanya Mixology Series, we’re exploring the Flatirons of Boulder, Colorado and highlighting The St. Julien Hotel & Spa’s T-Zero Lounge. This bar offers a modern, yet contemporary rendezvous for signature cocktails, handcrafted with love and inspiration by some of our favorite bartenders, like Andrew Amaro.

Andrew is a great friend of Montanya’s and a recipe of his is featured in Montanya’s upcoming cocktail book (details coming soon)! In this post, he talks about what sets the T-Zero Lounge apart from others, his favorite rum drink, and he shares the recipe for The 401, named after a popular mountain biking trail in Crested Butte.

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. To see more installments from the Montanya Mixology Series, visit The Kitchen Denver, Justice Snow’s, or Lounge 5280.**

Andrew Amaro

Beverage Manager of T-Zero Lounge – St. Julien Hotel & Spa

Years of Bartending Experience:

8 years

What sets your bar program apart from all others?

We are so lucky to be living in Colorado; the unique landscape, beautiful mountains, the abundance of amazing cocktail bars and the great community of Colorado bartenders. We aren’t afraid to step out of the box and create cocktails that are true expressions of creativity. 

At the St. Julien’s T-Zero Lounge, we showcase our creativity through house-made syrups, bitters and juices. Our guests demand freshness and quality. I like to call this ‘healthy drinking.’ By juicing our own fruits, we can provide the freshest cocktails and deliver a high quality drink. Our passion is on display at the bar and we love to pass it on to our guests.

T-Zero Lounge at the St. Julien Hotel

How do you use Montanya Rum in your bar program?

Montanya Rum is an integral part of our bar program. We try to use as many local spirits and products as we possibly can. When showcasing that, we make sure that guests are properly educated about the passion Karen Hoskin [co-founder and owner of Montanya Rum] and her team puts into distilling their rum and creating rum cocktails. It is evident in the taste and the ability to showcase passion in a cocktail.

What makes for a great night of bartending?

It’s really about getting into a flow with your fellow bartenders. Reading each other is critical to ensuring proper service to our guests. When you are at the height of the busiest point in your night and you can craft drink after perfect drink and get in that zone… well, that’s when you know you’ve achieved a great night of bartending. After all is said and done and each bartender is still smiling, you know you’ve conquered the night.

What’s your favorite rum cocktail?

My favorite Montanya Rum cocktail is the Jamaican Rum Crème. I remember my first visit to Crested Butte, Colorado; we had just skied a full day and headed into Montanya. I had one sip of this amazing cocktail and fell in love with it. I believe I had about three or four Jamaican Rum Crèmes before I moved on to try another! I have tried to recreate it several times, but it’s just not the same as the one I had in Montanya’s rum bar.

Recently Featured Montanya Cocktail at T-Zero Lounge

At T-Zero we have a cocktail called The 401, named after a popular mountain biking trail in Crested Butte, Colorado.  The cocktail features Montanya rum, of course.

THE 401

1.5 oz. Montanya Oro Rum

1.5 oz. Strawberry-basil shrub

1 oz. fresh pineapple juice

.5 oz. fresh lime juice

2 to 3 dashes of Wormwood bitters

Shake and strain into a martini glass. Top with four drops of black pepper tincture and garnish with half a strawberry. 

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MONTANYA MONTHLY BARTENDER SERIES

FEATURING THE BAR TEAM AT LOUNGE 5280 at DENVER INTERNATIONAL AIRPORT

Travelers, take note! 

Whenever the Montanya team travels, we stop off at Lounge 5280 at the Denver International Airport (DIA). It’s in the B Main Concourse, on the Mezzanine level, and it’s one of our favorite places to grab a cocktail and snack before taking off. It has a stylish and upscale bar with a contemporary edge, and offers premium and unique cocktails. It also features Montanya rum on its regular menu along with a full menu of artisan cocktails made with Colorado craft spirits.

This month, in our Montanya Bartender Series, we’re highlighting five bartenders from Lounge 5280 in Denver. They share favorite cocktail recipes, surprising insights on clientele and what it’s like working at an airport bar!

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you know about a bartender who makes innovative cocktails with Montanya rum, we’d love to consider them for a future post. To see past installments from the Montanya Mixology Series visitThe Kitchen Denver or Justice Snow’s.**

Becca Dummar

Bartender at Lounge 5280

Years of Bartending Experience:

5 years at Lounge 5280 – 15 years in service industry

What’s unique about your clientele?

Even though we’re in an airport, more than 40 percent of our clientele are regular patrons. The most gratifying detail is that people schedule their flights around an opportunity to come up to 5280 for a cocktail crafted with local Colorado spirits, a glass of wine, or one of Colorado’s craft beers. Customers can accompany their libation with our assortment of provisions; including fresh shrimp cocktail, roasted beet salad, marinated olives, ahi tuna and our seasonal flatbreads. 

Is working in an airport setting organized chaos every day?

Yes, but it provides a fantastic opportunity to connect with people and learn what makes them tick, where their jobs might take them, or what fantastic vacation they are jetting off to. I think the most entertaining part of the day is the thrilling travel stories we hear.

What is your favorite thing about working with Colorado craft spirits?

It is wonderful to have an opportunity to meet local distillers face-to-face or see them in action, which creates an unparalleled connection. The passion behind the product demonstrates the quality and creates excitement for new customers trying local spirits. It’s a great conversation piece for our customers.

Why do you use Montanya Rum in your bar program?

Karen Hoskin at Montanay has been an inspiration to me over the years. She is doing what she loves and she exemplifies a model businesswoman with ambition. She shows me that you can have a career and still be a wonderful mother! The balance of work and home is something that can be challenging, but gratifying.

What sets your bar program apart from others?

Offering Colorado spirits & cocktails to the everyday traveler has so many rewards and being able to expose customers to our Colorado proud spirits is very fulfilling. At Lounge 5280, we have to compete and offer quality options to a captive audience, so focusing on a high level of customer service and quality has been our goal since day one.

Recently Featured Montanya Cocktail at Lounge 5280

Bright and Sunny in Colorado

2 ounces of Montanya Platino

2 ounces of fresh squeezed orange juice

Top with ginger beer

{Is this the right way to write this description?}

Muddle fresh mint.

Add Platino rum and orange juice and shake.

Serve over ice and top with ginger beer.

Recently Featured Montanya Cocktail at Lounge 5280

Raspberry Rum Smash

2 ounces of Montanya Platino

1 ounce of fresh squeezed lime juice

Top with Pellegrino

Muddle fresh raspberries and mint.

Add Platino rum and lime juice and shake.

Serve over ice and top with Pellegrino.

Garnish with fresh mint and orange. 

Jony Castorena

Bartender at Lounge 5280

Years of Bartending Experience:

4 years

What do you like the most about working with Colorado craft spirits?

It makes for great conversations and good experiences for people from all over the country, who try our Colorado craft spirits. It’s great being able to educate and show off, to our customers, what great tasting spirits we have in Colorado.

What is your favorite rum cocktail?

A traditional mojito, with silver rum, turbinado simple syrup and fresh squeezed lime juice.

Mojito

Collins Glass with ice

1/2 Turbinado Sugar rim

1 Squeezed Lime

2.5 oz Platino

.25 Simple Syrup

6-8 Mint leaves - muddled

top with soda

Tyler Striplin-Sullivan

Bartender at Lounge 5280

Years of Bartending Experience:

3 years as a bartender

What do you like about Lounge 5280?

I have been at Lounge 5280 for close to a year and have been learning a ton about craft cocktails, as Classic Mojito (also shown with a Blackberry option)well as craft beer. I started bartending in Los Angeles and learned about craft cocktails there, but what I like about Lounge 5280 is we use fresh and locally-sourced ingredients, as well as local spirits and beer. 

What is your favorite rum cocktail?

Piña Colada because it's a classic and most people I've found either don't make it correctly or just avoid it completely.

The classic recipe:

1/2 cup of crushed ice

2 ounces of Montanya Platino

2 tablespoons each of coconut milk, pineapple juice, ice cream (vanilla)

Blend all the ingredients together and garnish with pineapple and cherry.

However, I personally don't like it blended and at Lounge 5280 I make it a little different.

My recipe:

2 ounces of Montanya Platino

1 ounce of almond syrup

1 ounce of pineapple juice

Splash of cranberry & hibiscus simple syrup

Shake all ingredients together, serve over ice, and garnish with a flag (cherry and an orange).

Jason Garin

Bartender at Lounge 5280

Years of Bartending Experience:

10 years as a bartender – 15 years in service industry

What do you like the most about working with Colorado craft spirits?

I was born and raised in Colorado so for me it's a sense of pride. By introducing people to something from my home state that someone else put their heart and soul into is a way for me to give back to Colorado and the people who give us these delicious sprits.

What makes for a great night of bartending?

My idea of a great night of bartending would be a busy night where the whole team comes together and everything runs smoothly, you have great guests and just have a fun night.

What do you wish more people knew about bartenders who develop craft cocktails?

To me, bartenders who develop craft cocktails seem to have more heart towards the cocktails they create and are more proud and excited to introduce people to these craft cocktails.

Laura Ramos

Bartender at Lounge 5280

Years of Bartending Experience:

4 years

What makes a great night of bartending?

Meeting the standards of my customers and helping them have a memorable experience. I love making cocktails from scratch and using fresh squeezed ingredients. More than half our cocktails are made with Colorado spirits as the main focus and it’s great being able to tell customers about the background of Colorado spirits.

Lounge 5280 at Denver International Airport

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MONTANYA MONTHLY BARTENDER SERIES

SAM GEMUS OF JUSTICE SNOW'S in ASPEN, COLORADO

Sam Gemus of Justice Snow's in Aspen, ColoradoIn this second installment of our Montanya Bartender Series, we’re traveling up into the Colorado mountains and highlighting Justice Snow’s. This restaurant, in historic Aspen, is wildly popular for its hand-crafted cocktails with fresh ingredients and inspiring creativity. This bar and restauraunt has the most extensive cocktail program west of the Mississippi.  Montanya Distillers is honored to be featured regularly on Justice Snow’s cocktail menu. 

In September, 2014, the entire staff of Justice Snow's hiked over to Crested Butte (and Montanya Distillers) for a comprehensive distillery tour, tasting and rum pairing cocktail hour with appetizers at the Montanya Distillers Tasting Room.  In May, 2015, Justice Snow's bartender Jacob Johnson joined Montanya's staff in Crested Butte for two days as part of our Bartender "Bar Stage" Program.  We love to host talented bartenders at our rum bar to learn a bit about our specialty, craft rum mixology.  In June, 2015, we will be collaborating with Justice Snow's on a Montanya Cocktail Party as part of Aspen Food and Wine.  More details will be announced soon. 

In this feature Samuel Gemus, a bartender at Justice Snow’s, explains what makes a great night of bartending, his favorite Montanya cocktail and a must-try rum recipe.

Samuel Gemus

Bartender at Justice Snow’s

Years of Bartending Experience: 3.5 years

What sets your bar program apart from all others?

The Justice Snow's bar program is different for two reasons, scale and speed. With a bar menu that once exceeded 150 cocktails and patrons that are usually two to four people deep at the bar, the bartenders have to be skilled and fast. Most cocktail bars have the luxury of only seating people in how many chairs they have; that's not the luxury we get here. We often fill to standing room only. We as a bar staff must have incredible depth of knowledge, extremely precise hand work and superb social skills to handle such thirsty crowds.

How do you use Montanya Rum in your bar program?

Montanya Rum is one of the amazing Colorado spirits we like to feature in our bar program.

With a cocktail menu as extensive as Justice Snow’s, the best place to feature a local distillery is on our opening statements page, which is our first two pages of the book, and where you’ll often find Montanya. With so many amazing Colorado distilleries, we now feature mostly local products on our Opening Statement menu.

What makes for a great night of bartending?

A great night of bartending has many faces. When the light is at the perfect dim, the music is at the perfect decibel, the background noise is scattered with laughter, and there’s a pronounced sound of ice banging around in the shaker. Everyone is working hard to create a great ambience for every single person. Then after the dinner service the band shows up ready to rock, the tables get pushed to the side and everyone dances, drinks and shares a great night with friends and strangers. That is the perfect night for a bartender.

What’s your favorite rum cocktail?

Tiki Old Fashioned from Sam Gemus, Justice Snow'sMy favorite Montanya Rum cocktail came about when I was tinkering with some classic recipes. I threw a brown sugar cube in a rocks glass and put a dash of orgeat syrup along with several dashes of angostura bitters and tiki bitters. I then muddled the sugar cube down very finely and added some Montanya Rum along with ice and a lemon, or sometimes an orange peel. This is one of my favorite ways to make a rum Old Fashioned.

RECIPE: Tiki Old Fashioned

In a rocks glass:

1 brown sugar cube

dash of Orgeat Syrup

2 dashes Angostura Bitters

2 dashes Bittermen's Tiki Bitters

muddle above ingredients and add

2.5 oz. Montanya Oro Rum

orange or lemon peel

stir with a bar spoon

What do you wish more people knew about Justice Snow’s?

I wish more people knew that at Justice Snow’s, we work to restore culture within our drinks. Many places all across the country serve people too many drinks and then you lose the great tastes and sensations behind the drinks. For example, a well balanced Rum Manhattan can truly open someone’s eyes to how beautiful rum can taste, giving them another amazing option and gets people thinking beyond Rum and Coke.

Justice Snow's - Aspen, Colorado

Justice Snow's Michelle Kiley's Favorite Montanya Rum Cocktail:

Kiley, the dynamic and delightful proprietor at Justice Snows, is a particular fan of the Fiery Passion cocktail at Montanya Distillers rum bar in Crested Butte.  (You are not mistaken that Montanya has a strong history of enjoying the company of other women-owned businesses in Colorado and around the world!) We have included Kiley's favorite cocktail here so you can share her love of this spicy, dramatic passionfruit recipe.

RECIPE: FIERY PASSIONFIERY PASSION COCKTAIL WITH MONTANYA PLATINO RUM

in a tall Collins Glass 

In cocktail shaker with ice

2.5 oz Habanero-Pineapple Infused Platino (recipe below)

1 fresh Lime, juiced

2 oz Juice made from organic, unsweetened Passionfruit Puree

.5 oz light Agave syrup

6 fresh Mint leaves - lightly muddled

Shake and strain over ice

Top with Club Soda or Seltzer

Garnish with 1/2 Spiced Sugar Rim (Turbinado Sugar, Cinnamon, Nutmeg), a fresh Pineapple wedge and fresh Mint sprig

Habanero Pineapple Infusion:

Take the rind off a half a fresh Pineapple and chop into pieces.  Slice 1/2 to 1 fresh Habanero pepper, wearing gloves.  Place into 1 bottle of Montanya Platino Rum.  Add the Habanero in stages if concerned about the infusion being too spicy.  (If it gets too spicy, add more Montanya Platino Rum.)  

As we highlight bartenders we have come to love, we’d also like to hear from you. If you know about a bartender who is making innovative cocktails with Montanya rum, we'd love to consider them for a future post.  And if you haven’t already, check out last month’s feature on The Kitchen Denver.

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MUSIC LINEUP AT MONTANYA - Summer 2015

 

It is shaping up to be quite a season of live music at Montanya Distillers, played by talented and original musicians, some are from our own back yard, some from as far afield as Equador.  

All shows are 6-9pm, family friendly, no cover charge, original music.  Don't come expecting cover bands.  :)

Handmade Moments (Anna And Joel)May 21st: Handmade Moments, 6-9pm  Fayetteville, Arkansas
One of our favorites!  Their music is deeply soulful and reminiscent of 20s dance hall hits and viper era jazz with some Beatboxing. Modern and fresh; Joel and Anna’s songwriting contains a subtle and humble vibe. Alto sax, ukelele and more.

 

 

 

Miss Emily and Tony Rosario 

 

May 23-24th, Miss Emily and Tony Rosario 6-9pm, Grand Junction/Denver 

Sultry, soulful and powerhouse vocal harmonies, original sound, blues, R&B, strong guitar rhythms.   

 

 

 


Free the Honey

 

June 11th and July 9th: Free the Honey, 6-9pm, Crested Butte, Colorado

Someday when these guys were enormously famous, we will get to say they were once our "house band". They will wow the whole world one day, but for now, we get to host them.  3 part harmonies, ever-changing instruments, über talent, and original music.  

 

June 13th: Erin and the Project, 6-9pm, Missoula, MT

Erin and the Project

Combines soul, r&b, blues, jazz, and alternative rock to create a unique SoulTernative genre. This dynamic act features powerhouse female vocals and driving rhythms that will leave you in the afterglow.  Click here to listen.

 

 

 

 

 

June 19th, Peter Jong Chang, 6-9pm, San Francisco

Hot guitar rhythms from many genres, original and instrumental. 

 

 

 

 

 

THE CHUCKLESS WAGONSJune 20th, The Chuckless Wagons, 6-9pm  Crested Butte, CO
The acoustic alter-ego of Ryan Herr and Tyler Lucas from local ski-funk band band Mine Control. Their music is stripped down and acoustic featuring mandolin and guitar. Sharing a love for musical conversation, their playful weaving of trickling melodies and pulsing rhythms will put the groove in your grass. They perform a range of traditional music from classic American troubadours and add a Crested Butte twist consistent with the unique character only found above 8,000 feet in the West Elk Mountains. Joining them is Mollie Hull, who contributes her venerable vocal harmonies and guitar playing.

 

June 25th, July 2nd, August 19th, Rachel van Slyke,

RACHEL VAN SLYKE Nashville, TN
Soulful vocals and guitar, a strong musical talent from Nashville singing in many genres from country to Americana and alternative.    

Ben Powell

 

 

 

 

 

 

 

 

 

 

 

 

 

June 26th, Ben Powell, 6-9pm  San Diego, CA  Ben Powell makes his way through this world like a one man band of years past, but with a fresh, new, vibrant sound. Ben has created a truly unique sound playing his resonator guitars, stomping on a homemade winebox footboard, playing rack-harmonica, and singing his old style blues and his original tunes about any issues of the day. 

 

 

June 28th, Sweetwater String Band, 6-9pm, High Sierras, CA Sweetwater String Band delivers an original highly danceable bluegrass sound featuring cello, mandolin, guitar, and upright bass.

 

July 1-2, Ryan Flores, 6-9pm  Ontario, CanadaRYAN FLORES
This performer has been one of our absolute favorites of the last year.  He is wildly talented!!!  Ryan is an independent musician, singer, and songwriter from Toronto, Ontario. He is well known for his very uplifting, honest, and relatable original music, most of which revolve around the genres of pop, R & B, acoustic, and some contemporary folk. We like to think of him as Balkan vamp.  He is mainly inspired by artists who sing on a more inspirational, personal, and original level. 

 

 

 


GYPSY JAZZ SOCIAL CLUBJuly 11th, August 15th: Gypsy Jazz Social Club, 6-9pm
An ever evolving lineup of spectacularly talented local musicians playing an original yet familiar set of Gypsy Jazz with a world sound.    

 

 

 

 

 

 

July 24th, Kyle T, 6-9pm  Durango, CO

KYLE TKyle T or Kyle Dewitt Tischler is a 21 year old Country artist from Carnesville, Georgia, currently based out of Durango, CO area, who started playing music at age 6 after hearing the famous "Hank Williams" song, "Hey Good Looking". Kyle has a versatile style heavily influenced by country music.  His deep voice and skill on the guitar make him versatile to take on any genre he chooses. 

 

July 30, Michael Shay Trio, 6-9pm  Quito, Equador

With the nuance of a classically-trained musician, the grit of a musical globe-trotter, and just enough twang to know he's from Texas, Michael Shay's folk and alt-country songwriting sensibilities reflect a vision comfortably outside any "Americana" box while poetically evoking his earliest influences: Townes Van Zandt, Neil Young, Dylan, and the Dead.

Born in Austin, currently based in Quito, Ecuador, Michael Shay has spent twenty years exploring countless musical traditions in far-flung countries, which finally him back to performing his own rootsy Americana originals as part of the trio that will visit Montanya.

Michael Shay Trio

July 31, Candy Lee, 6-9pm   Fayetteville, Arkansas.
Candy Lee is an award winning, "golden voiced" singer/songwriter who combines her love for folk, jazz, and indie music to create her own original style. The first thing you'll notice when you hear Candy Lee is her voice- timeless, entrancing, and ethereal. She pulls you in with her sweet, catchy melodies and moving music, but it is her smart, creative lyrics that deserve a second listen.

CANDY LEE

August 1st (and sponsored by Montanya Distillers at the Crested Butte Arts Festival Caravan Bar!)

Roma Ransom, 6-9pm (and at other times through the weekend)  from Colorado Springs, CO

Grace Easley and Gordon Lewis have been playing music together now for almost two years. They met in Springfield, Missouri while Grace Easley and her friend were busking and Gordon showed up in a pedicab with a banjo. After this, the two got to know each other and went on to become Roma Ransom, which has an original gypsy caravan sound.  

 

 

August 8th, The Clarks, 6-9pm  Boulder, CO THE CLARKS

Original semi-acoustic folk, blues and rock. THE CLARKS is a Boulder-based trio, named for CLARK’S QUARK (n.), a theoretical but as yet undiscovered subatomic particle postulated by the great Polish/Native American physicist Clark Blzgyqzckrpgvki (Indian name ‘Empty Vial’), whose anticipated properties are (i) it is destroyed at the same instant it is created and (ii) when placed in a solution of alcohol and stimulated by energy emits coherent sound waves of unimaginable power and beauty. Along with the Higgs Boson, discovery of the Clark’s Quark is one of the last great problems in modern physics.

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Montanya Platino wins highest honor at World Rum Awards

 

Crested Butte, Colo., May 5, 2015 – Montanya Distillers has received another high honor for its Platino light rum, which has been named ‘Best White Rum’ at this year’s World Rum Awards in England. Platino is aged in American oak, filtered, and blended with Colorado mountain spring water. It offers notes of honey and vanilla with a smooth medium body, making it perfect for mixing in light cocktails like Mojitos and Daiquiris, or sipping.

The judging at the 2015 World Rum Awards consisted of three rounds, conducted by internationally renowned spirits experts, including master distillers, spirits buyers and taste experts.

Judges noted the rum’s aromas of white liquorice, dried fruit, and vanilla ice cream. They also referred to it as an American cream soda with flavors of vanilla and chocolate, earthy characteristics and a touch of smoke.

 “To compete against top rums from around the world and win this honor is a humbling experience,” said Karen Hoskin, president and co-founder of Montanya Distillers. “We are making American rum in the Colorado mountains and using elevation to our advantage, but our process is still a bit of a novelty.  To receive this worldwide praise is a tremendous seal of approval and vote of confidence.”

In addition to this award from World Rum Awards, Montanya’s Platino has won two other “Best in Class” designations including the Rum XP Competition, and six Gold medals including from the San Francisco World Spirits Competition.

To learn more about Montanya rums, the Montanya distillery and their tasting room, visit Montanyadistillers.com or like Montanya on Facebook at Facebook.com/MontanyaDistillers

About Montanya Distillers

Montanya Distillers, located in Crested Butte, Colo., is a craft rum distillery in the heart of the Colorado Rocky Mountains. Its distilling process uses old-world artisan traditions, combining science with art. By using just four natural American ingredients, Montanya has created aged rums that have been awarded 18 Gold and Silver medals in international competitions. These rums reflect both Montanya Distillers’ mountain culture and a new American rum tradition. Montanya produces Platino Light Rum and Oro Dark Rum and was named the 2013 Craft Distillery of the Year by the American Distilling Institute. Learn more at MontanyaRum.com.

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Montanya Distillers Launches Monthly Mixology Series

 

Courtesy of The Kitchen Denver"One of the most fun things we get to do at Montanya Distillers is meet some incredible bartenders whose creative energy inspires exceptional Montanya rum cocktails. Their passion for what they do is amazing to experience, and today we’re bringing them to you through a feature highlighting some of the very best in the biz."

Our monthly Montanya Mixology Series features some of our favorite bartenders, as well as our favorite places to drink Montanya Rum. As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. 

To kick things off, we’re starting with our colleagues at The Kitchen Denver, a garden-to-table restaurant known for consciously sourcing and serving up delicious cuisine in an incredible eco-friendly urban space with a wonderful cocktail menu. The following article features three of The Kitchen Denver bartenders and four impressive recipes they have been generous enough to share with us.  

Kyla Ostler, Bar Manager at The Kitchen DenverFirst, we asked The Kitchen Denver’s Bar Manager, Kyla Ostler, about her favorite rum drinks and how she uses Montanya. Her answers, as well as favorites, recipes and insights from three other bartenders from The Kitchen Denver, lead our series. 

Kyla Ostler
Bar Manager of The Kitchen Denver

Years of Bartending Experience: 
5 years, managing for 3 years

At Montanya Distillers, we know that Kyla plays a critical role in hand selecting spirits and guiding her bartenders to use Colorado craft spirits.


Kyla's Favorite Rum Cocktail at The Kitchen Denver:


Oliver’s Raddington (with Montanya Oro) or a Hemingway Daiquiri (with Montanya Platino)

How do you use Montanya Rum in your bar program?  

What I love about Montanya Rum is that it makes rum so approachable. I have found that there are a lot of people who had a really negative early experience with rum (coconut rum + high school, terrible combinations like that) and as a result they have written rum off completely. Such a mistake. So, to be able to tell our guests that we have a Colorado craft rum that uses Louisiana sugar cane and is made in Crested Butte - that’s an easy conversation, how can they say no? You have to try it! It’s aged in Colorado Whiskey Barrels, come on!

What sets your bar program apart from all others? 

I’m incredibly lucky to have a super creative, passionate, talented and very knowledgeable bartending team that uses The Kitchen’s philosophy of letting good ingredients shine. I think our most successful cocktails combine the best of what the season has to offer with Colorado spirits in simple, delicious ways. 

Oliver Weinberg, Bartender at The Kitchen DenverOliver Weinberg
Bartender at The Kitchen Denver

How do you use Montanya Rum in your bar program?

I think that we use Montanya Rum to enhance our guests experience by showing them a product that they can connect with because it’s made locally by real people.

What’s your most memorable cocktail with Montanya Rum?

I would say that the Raddington is probably my most memorable cocktail with Montanya Rum because it was the first one that I did at The Kitchen Denver. It has been a great experience to get to learn about all of the amazing distilleries, breweries, and farms that we work with at The Kitchen. I think that the Gold Fashioned might be my favorite Montanya Rum cocktail that I've created so far. I love that the presentation and ingredients are so familiar and approachable and I think it really highlights the Montanya Oro Rum beautifully. 

What makes for a great night of bartending?

Just a bunch of happy people on both sides of the bar!  That's the main thing that I try to bring to work every day and even when I go out to eat or drink. It's all about having fun and enjoying the experience!

 Oliver’s Favorite Rum Cocktails:

The Raddington CocktailThe Raddington

1.5 oz Montanya Oro Rum
.5 oz Lillet Blanc
.5 oz Grapefruit
.5 oz OJ

Plus Leopold Bros Absinthe for rinsing
Shake in a cocktail shaker, not including the absinthe.
Use a small bit of absinthe to rinse a coupe glass, pour drink, garnish w/ a grapefruit swath.

 




The Gold Fashioned

The Gold Fashioned Cocktail at The Kitchen Denver

2 oz Montanya Oro Rum
1 sugar cube, soaked w/ Peychauds, (approx. 4 dashes)
1/4 of a grapefruit  

Muddle the sugar and the grapefruit then add Rum, stir. Pour into small rox glass with big cube.
Garnish with a grapefruit wedge on the glass rim.

 

Other Rum Favorites from The Kitchen Denver Bartenders:

Mia Provenzano of The Kitchen Denver

 



Mia Provenzano’s favorite cocktail is perfect for spring/summer:

Corpse Reviver #2a

1 oz Montanya Platino Rum
1 oz Lillet blanc
1 oz Cointreau 
1 oz lemon juice  

Shake in cocktail shaker.
Serve in a coupe glass with a lemon swath twist.

 

 

 

Jack Simpson, Bartender at The Kitchen DenverJack Simpson’s, Favorite Rum Cocktail:

Captain Jack’s Tiramisu

2 oz Conscious Coffees espresso
2 oz half & half
1.5 oz Montanya Oro Rum
1 T Demerara Sugar

Shake in a cocktail shaker.
Pour over crushed ice. Top with whipped cream and dust with cinnamon. 

 

 

 

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FEATURED BAR TEAM FOR APRIL, 2015 - THE KITCHEN DENVER!

 Recipes, bartender interviews, photos and more in this monthly bartender feature from Montanya Distillers!

Courtesy of The Kitchen Denver

One of the most fun things we get to do at Montanya Distillers is meet some incredible bartenders whose creative energy inspires exceptional Montanya rum cocktails. Their passion for what they do is amazing to experience, and today we’re bringing them to you through a feature highlighting some of the very best in the biz.

Our monthly Montanya Mixology Series features some of our favorite bartenders, as well as our favorite places to drink Montanya Rum. As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. 

To kick things off, we’re starting with our colleagues at The Kitchen Denver, a garden-to-table restaurant known for consciously sourcing and serving up delicious cuisine in an incredible eco-friendly urban space with a wonderful cocktail menu. The following article features three of The Kitchen Denver bartenders and four impressive recipes they have been generous enough to share with us.  

Kyla Ostler, Bar Manager at The Kitchen DenverFirst, we asked The Kitchen Denver’s Bar Manager, Kyla Ostler, about her favorite rum drinks and how she uses Montanya. Her answers, as well as favorites, recipes and insights from three other bartenders from The Kitchen Denver, lead our series.

Kyla Ostler

Bar Manager of The Kitchen Denver

Years of Bartending Experience:

5 years, managing for 3 years

At Montanya Distillers, we know that Kyla plays a critical role in hand selecting spirits and guiding her bartenders to use Colorado craft spirits.

Kyla's Favorite Rum Cocktail at The Kitchen Denver:

Oliver’s Raddington (with Montanya Oro) or a Hemingway Daiquiri (with Montanya Platino)

How do you use Montanya Rum in your bar program?

What I love about Montanya Rum is that it makes rum so approachable. I have found that there are a lot of people who had a really negative early experience with rum (coconut rum + high school, terrible combinations like that) and as a result they have written rum off completely. Such a mistake. So, to be able to tell our guests that we have a Colorado craft rum that uses Louisiana sugar cane and is made in Crested Butte - that’s an easy conversation, how can they say no? You have to try it! It’s aged in Colorado Whiskey Barrels, come on!

What sets your bar program apart from all others?

I’m incredibly lucky to have a super creative, passionate, talented and very knowledgeable bartending team that uses The Kitchen’s philosophy of letting good ingredients shine. I think our most successful cocktails combine the best of what the season has to offer with Colorado spirits in simple, delicious ways. 

Oliver Weinberg, Bartender at The Kitchen DenverOliver Weinberg

Bartender at The Kitchen Denver

How do you use Montanya Rum in your bar program?

I think that we use Montanya Rum to enhance our guests experience by showing them a product that they can connect with because it’s made locally by real people.

What’s your most memorable cocktail with Montanya Rum?

I would say that the Raddington is probably my most memorable cocktail with Montanya Rum because it was the first one that I did at The Kitchen Denver. It has been a great experience to get to learn about all of the amazing distilleries, breweries, and farms that we work with at The Kitchen. I think that the Gold Fashioned might be my favorite Montanya Rum cocktail that I've created so far. I love that the presentation and ingredients are so familiar and approachable and I think it really highlights the Montanya Oro Rum beautifully. 

What makes for a great night of bartending?

Just a bunch of happy people on both sides of the bar!  That's the main thing that I try to bring to work every day and even when I go out to eat or drink. It's all about having fun and enjoying the experience!

 Oliver’s Favorite Rum Cocktails:

The Raddington CocktailThe Raddington

1.5 oz Montanya Oro Rum

.5 oz Lillet Blanc

.5 oz Grapefruit

.5 oz OJ

Plus Leopold Bros Absinthe for rinsing

Shake in a cocktail shaker, not including the absinthe.

Use a small bit of absinthe to rinse a coupe glass, pour drink, garnish w/ a grapefruit swath.

The Gold Fashioned

The Gold Fashioned Cocktail at The Kitchen Denver

2 oz Montanya Oro Rum

1 sugar cube, soaked w/ Peychauds, (approx. 4 dashes)

1/4 of a grapefruit  

Muddle the sugar and the grapefruit then add Rum, stir. Pour into small rox glass with big cube.

Garnish with a grapefruit wedge on the glass rim.

Other Rum Favorites from The Kitchen Denver Bartenders:

Mia Provenzano of The Kitchen Denver

Mia Provenzano’s favorite cocktail is perfect for spring/summer:

Corpse Reviver #2a

1 oz Montanya Platino Rum

1 oz Lillet blanc

1 oz Cointreau

1 oz lemon juice  

Shake in cocktail shaker.

Serve in a coupe glass with a lemon swath twist.

Jack Simpson, Bartender at The Kitchen DenverJack Simpson’s, Favorite Rum Cocktail:

Captain Jack’s Tiramisu

2 oz Conscious Coffees espresso

2 oz half & half

1.5 oz Montanya Oro Rum

1 T Demerara Sugar

Shake in a cocktail shaker.

Pour over crushed ice. Top with whipped cream and dust with cinnamon. 

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How to Propose a Bartender or Bar Team for the Montanya Mixology Series

Montanya Distillers has launched a blog feature that will highlight some of the most innovative people creating and serving Montanya Rum cocktails from around the USA. Do you know of a bartender or bar program that is knocking it out of the park with cocktails made with Montanya rum? 

Please send an email to chrissie@montanyadistillers.com with the names and contact info of the proposed bartender or program. Nominations may be made by anyone, including the bartender or manager themselves. We will consider this person or group for our monthly Mixology Series feature!

To check out a feature, click here.

Once we select a participant, we would need to obtain the following items:

·      Name of bartender(s)/team/manager being featured

·      Title(s) (if applicable)

·      Years of bartending experience

We will ask the bartender or the bar team a series of questions about their work and their interactions with our brand as part of the feature.

We will also request photos and resources to compliment the feature.

What's in it for the bartender or bar team? 

In addition to tremendous digital promotion, Montanya Distillers will host the featured bartender (plus 1-3) or the featured team (up to 4) for a detailed distillery tour, cocktail tasting, and an evening of complimentary cocktails and farm-to-table appetizers at Montanya Distillers in Crested Butte, Colorado.

We will provide up to two rooms of lodging (2 Queen or King beds per room) at The Grand Lodge in CB for a night.

The date would be included in the blog post and we would help support it through local event calendar promotion and through our social media networks. 

So let us know who we should be celebrating!

Email a nomination!

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UPCOMING MUSIC AT MONTANYA!!

FEBRUARY AND MARCH MUSIC LINEUP

Dana Louise from Fayetteville, Arkansas

February 5th: Rachel van Slyke from Nashville
February 7th: Gypsy Jazz Social Club from Crested Butte
February 12: Free The Honey from Crested Butte
February 14th: Simpler Times Trio from Gunnison
February 15th: Katherine Taylor from Crested Butte
February 19th: Rachel van Slyke from Nashville
February 21st: Gypsy Jazz Social Club from Crested Butte
February 27th: Paul deHaven from Denver
March 6th: The Clarks Trio from Boulder 
March 7th: Gypsy Jazz Social Club from Crested Butte
March 13th: Free The Honey from Crested Butte 
March 14th & 20th: Dana Louise from Fayetteville, AR
March 21st: Gypsy Jazz Social Club from Crested Butte
March 27th: Kyle T from Durango
April 3rd:  Ryan Flores from Colorado Springs
April 4th: Gypsy Jazz Social Club from Crested Butte 

Paul deHaven from Denver Free the Honey at Montanya

 

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What role does elevation play in making Montanya Rum???

The Altitude Equation Gives Montanya Rum A Distinct Flavor from Colorado Rockies

Colorado’s local rum hand-crafted at 8,900 feet in Crested Butte

CRESTED BUTTE, Colorado (December 12, 2014) — Located at 8,900 feet in the mountain town of Crested Butte, Colorado, Montanya Distillers has been working for 6 years to master the art of handcrafting high altitude rum. The key is not only in the ingredients that go into Montanya’s Oro and Platino rums—Crested Butte mountain water, yeast, Louisiana raw sugar and a tiny touch of Durango-based Honeyville honey at bottling time—but also what happens when making the spirit at elevation.

The Mountain Rum Difference

“Many people are surprised that we make rum in the mountains because they think rum is an island tradition and a Caribbean phenomenon. Yet, there has been a rich tradition of mountain rum distilling and altitude rum for a very long time,” says Karen Hoskin, president and co-owner of Montanya Distillers. “Temperatures in mountainous climates fluctuate daily and allow the flavors in the barrel to meld differently than they do at sea level.”  

Guatemalan mountainsFrom 1948 on, Guatemala has been a world leader in mountain rum, taking the rums made there into the mountains up to 7,500 feet to age. Also, rum distillers in Colombia have been crafting rum at the north end of the Andes mountain range, surrounded by volcanoes such as Nevado del Ruiz rising to 17,500 feet, Hoskin notes.  

However, there are even more compelling reasons to make rum in the mountains of Colorado. “Our water, which we use in the fermenting and proofing process, is incredibly plentiful and outrageously pure. We pull it from an aquifer in Crested Butte that percolates through a glacial moraine 350 feet under our facility, adding the flavor of many minerals. It is a distiller’s dream water,” Hoskin says. 

Montanya’s fermentations are chilled by the water coming naturally cold from the from the well at their facility, and their distillations boil at a lower temperature at high elevation, allowing for better control of temperature in the still and providing more flavor in the final distillate. Heat from the stills is used to heat Montanya’s buildings in the chilly seasons, and fluctuating temperatures (20-40 degrees in a single day) in Crested Butte allows the rum to move in and out of the pores of the barrel, resulting in much more exposure to the oak. “The wood is where the magic of aging happens.” Hoskin emphasizes. “Our rum ages in American oak casks that previously held whiskey made in Denver.”

Colorado’s Local Rum

Established in 2008, Montanya is the only distillery in Colorado focusing exclusively on rum.  It has become the state’s local rum with a growing client base that includes the likes of five-star hotels The Broadmoor in Colorado Springs and The Little Nell in Aspen and eateries and bars such as Ginger Café in Crested Butte, Bin 707 in Grand Junction, Cypress Café in Durango, Justice Snow’s in Aspen, and The Hornet, Paramount Café, and several Snooze locations in Denver. In addition, the new Cooper Lounge at Denver’s recently reopened Union Station has created The Paradise Express 12 with Montanya rum, and Crested Butte Mountain Resort ski area has named Montanya its official rum.

Restaurants like Jill’s Restaurant & Bistro at St. Julien Hotel & Spa in Boulder and Modis in Breckenridge are tapping the distinct flavors of Montanya rum not only in cocktails, but chef specials and desserts as well. Teryn Guadagnoli of Modis Restaurant and Bar in Breckenridge sings Montanya’s praises. "Montanya rums have become a staple on our menu at Modis, from classic rum cocktails like the Papa Doble to modern interpretations on our specials list.  We use the Oro rum in dessert sauces in our kitchen because it adds so much complexity to chocolate and caramel."  

Montanya has greatly expanded its own culinary program at their Tasting Room in Crested Butte, adding pairings to their already popular cocktail menu. The new program focuses on appetizers and small plates, with many featuring Montanya rum and other ingredients sourced from Colorado companies and farmers. A sampling of dishes featured on this winter’s menu that feature Montanya rum includes Seared Scallops with Fresh Mango, Avocado and Montanya Oro Rum Glaze and a Vanilla Parfait with fresh berries drenched in Montanya Rum Crème.  The menu changes seasonally to take advantage of the many products grown and made locally in the region.   

Montanya also has started using its rum in a line of house-made bitters and rum truffles that can be purchased only in the Crested Butte Tasting Room, further expanding the ways customers can enjoy the locally made spirit.

For additional information about Montanya Distillers and a large selection of rum cocktail recipes created by Hoskin, visit www.montanyarum.com or call 970.799.3206.

The Montanya Story

In 2008, Karen and her husband Brice Hoskin established Montanya Distillers in Silverton, Colorado, where a Montanya Distillers Tasting Room continues to operate. As the distillery expanded in 2011, the Hoskins moved production to Crested Butte and opened a Tasting Room downtown. At its current location at 212 Elk Ave., Montanya offers an extensive artisan cocktail and small plates menu, outdoor seating on front and back patios in the warmer seasons, and live music on a regular basis. The Tasting Room is available for some private events, and Montanya also offers rum cocktail catering and guest bartending for off-site events.

The American Distilling Institute named Montanya Distillers, one of the few female-owned and operated distilleries in the United States, 2013 Craft Distiller of the Year. Montanya will release a three-year aged rum to the Colorado market in June 2015. 

Now sold in 39 states and 5 countries overseas, Montanya recently announced the newest way to give its rums as gifts through the online spirits gift giving company www.1-877-Spirits. Oro and Platino rums are available by the bottle, and prices include gift delivery.  The 877Spirits website also features a gift basket called “The Colorado Cocktail Kit,” which includes a bottle of Montanya Oro dark rum, a wood muddler, cocktail cherries, simple syrup and bitters traveler’s set presented in a classy wooden chest. Visit www.1-877-spirits.com/category/montanya-rum/MR95. Prices listed on the site include gift packaging and shipping or delivery nationwide. 

At the Tasting Room in Crested Butte, customers may also create their own custom gift baskets using Montanya Rum and house-made bitters, truffles, cocktail ingredients, as well as bar tools from their well-stocked mercantile.


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Where does our Sugar Cane come from???

All of Montanya's sugar cane is grown within an 81 square mile region by a co-op of 75 family farmers west of Lake Ponchatrain, 90 minutes outside of New Orleans.  This video is a travel journal from Montanya Distillers' President (Karen Hoskin) and Vice President (Brice Hoskin) and their recent trip to see the fields during harvest, to watch the milling of the non-GMO, family-grown sugar cane into the raw sugar which Montanya uses to make our rum.  We also spent time with the 6th generation family that owns the mill and owns much of the land upon which the cane is grown.    

It is actually very unusual to be able to buy natural, non-GMO, raw sugar before it is sent to the refinery and before it becomes part of the commodity market, which makes tracable sourcing harder to achieve.     

Here is a video about our sugar cane:

35 Mb - Lula Sugar Mill and Cane Harvest - Trip Journal November 2014 from Montanya Distillers on Vimeo.

 

 

 

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Winter Rum and Live Music!

MUSIC LINEUP Winter 2014-2015

What a winter it promises to be with incredible music at Montanya, paired with artisan rum cocktails.  Everything from Gypsy Jazz to Honeygrass/Bluegrass, Blues, Country, Alternative, and more.  All shows are 6 to 9pm, no cover, all ages.  To learn more about each artist and listen to their music, click on the links below! 

Candy Lee, Fayetteville, Arkansas

Dec 18-19       Erin and the Project, Missoula, MT (Alternative)

Dec 20             Zac Schaffer -  Nashville, TN (Acoustic Rock)

Dec 23             Rachel van Slyke - Nashville, TN (Americana)

Dec 26             Tony Rosario – Grand Junction (Blues, R&B)

Dec 27             Katherine Taylor and Sam Pankratz - Crested Butte (Bluegrass, Folk)

Dec 30             Roma Ransom - Colorado Springs (Gypsy, Tango) 

Dec 31, Jan 3  Gypsy Jazz Social Club - Crested Butte (Gypsy Jazz)

Jan 4         Dana Louise - Fayetteville, AR (alternative, folk)

Jan 9               Free the Honey -Crested Butte, CO (Honeygrass)

Jan 10             JRPT – Durango, CO (High Energy Bluegrass)

Jan 11-12        Handmade Moments – Fayetteville, Arkansas (Soulful original sound with alto sax and ukelele!) 

January 16       Candy Lee - Fayetteville, Arkansas (Indie Folk)

January 17       Gypsy Jazz Social Club - Crested Butte (Gypsy Jazz)

January 18,19   Kyle T - Durango, CO (Soul Country)

January 22       Rachel van Slyke - Nashville, TN (Americana)

January 24       Tony Rosario - Grand Junction (Blues, R&B)

Jan 30              Allen Smith - Crested Butte (Acoustic Folk)

January 31       Roma Ransom - Colorado Springs  (Gypsy, Tango)

MORE COMING IN FEB AND MARCH!

Dana Louise from Fayetteville, Arkansas

Rachel van Slyke from Nashville, TN Roma Ransom from Colorado SpringsTony Rosario 

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Celebrating 6 years of Montanya Rum

Blooming Where We Are Planted

Blooming Where We Are Planted

By Karen Hoskin

Three-and-a-half years ago, the Hoskin family pulled up every stake we had set down over a decade and relocated two adults, two children and two companies to Crested Butte. In transit, we looked like the Clampetts of “The Beverly Hillbillies,” except Granny and Jed didn't come along and our dog passed away on the eve of our departure.

We made five trips with an overloaded trailer for the house and some immeasurable number of trips from Silverton with the equipment, supplies and inventory of Montanya Distillers and Mountain Boy Sledworks (the latter company we sold in August 2012). The trailers had stills and sleds, skis and bikes poking out in all directions. It was, we knew from the first moment we unpacked in Crested Butte, one of the best decisions of our lives.

Karen and Brice Hoskin and Montanya's bottling warehouse

Karen & Brice Hoskin

Today, Montanya Distillers occupies two commercial buildings (5,200 square feet in total) in Crested Butte and has grown our rum sales from distribution in 15 states in the USA to distribution in 39 states and 5 countries overseas. Visits to our tasting room and bar have increased by thousands of people every year just by being on the main street of downtown. We played a game of hopscotch on Elk Avenue trying to find the right building on the right block, but in November 2013 we settled in at 212 Elk Avenue.  We knew immediately it was going to be our HQ for a long time to come.

Montanya Rum Tasting Room in Downtown Crested Butte, CO

Tasting room at 212 Elk Avenue

We now employ 11 locals in year-round jobs and regularly engage five local companies to do our accounting, payroll, cleaning, plumbing, engineering and architecture.  Coming from Silverton, we knew it was luxurious to find so much talent in a tiny mountain town. This family of employees and subcontractors is one of our greatest pleasures because so many people tried to warn us it would be hard to find good people in a seasonal mountain town. We found not good people but great people to work with us at every level of our company. They give Montanya its joie de vivre every day.

Some folk said the town regulations would be hard to handle and navigate. Instead, we found a group of town employees and elected officials committed to local business development and willing to help us wade through the compliance that comes with any new and unusual business like a local distillery, Crested Butte's first.        

Our rum has now accumulated 18 gold and silver medals, as well as two Best in Class and a Distillery of the Year designation from some of the country's most well respected trade organizations. We hope to bring this pride home from San Francisco and Los Angeles to Crested Butte because Crested Butte contributes so much to making our rum great: incredible water, great people and ideal facilities. 

This month, we celebrate 6 years of making rum in Colorado.  Cheers to many more years to come and enjoy our many hand-crafted rum cocktail recipes, including The Hottanya below, which is perfect for the upcoming winter season.

Montanya's signature winter cocktail- the Hottanya

The Hottanya

2 to 3 Big Spoonfuls of Hottanya Mix (see recipe below)

3 oz. Montanya Oro Rum

Fill a mug with hot water, rum and Hottanya mix or warm together on stovetop to make piping hot. Stir, top with whipped cream and sprinkle with nutmeg.

Hottanya Mix 

1 quart Vanilla Ice Cream (use best quality available)

1 lb. Salted Butter 

1 lb. Brown Sugar 

1 lb. Confectioners Sugar

Soften ice cream and mix all ingredients in a blender or a bowl with a durable mixer. This makes a large batch that can be stored up to 4 months in a freezer.

 

Karen Hoskin is president of Montanya Distillers, which she owns with her husband, Brice. She plays a strong role in choosing distilling cuts and selecting spirits that are ready to bottle from the barrel and participates in and helps manage the bottling lines. She also handles national sales and marketing, product development, mixology and the busy rum bar. 

Photos: By Nathan Bilow

- See more at: http://www.gunnisoncrestedbutte.com/blog/blooming-where-we-are-planted#sthash.buyUla2H.WBwFIlcp.dpuf

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Gift Baskets now available with Montanya Rum!

The 877Spirits website features a beautiful gift basket called “The Colorado Cocktail Kit”, which includes a bottle of Montanya Oro dark rum, a wood muddler, cocktail cherries, simple syrup and bitters traveler’s set presented in a classy wooden chest. www.1-877-spirits.com/category/montanya-rum/MR95. Prices listed on the site include gift packaging and shipping or delivery nationwide.  “We have had so many requests from customers to ship our rum and to offer holiday gift baskets.  We are incredibly excited to partner with 877Spirits because they are experts at getting spirits gifts to customers.  Their expertise lets us stay focused where we should be, on making great rum,” 

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